Key Lime Pie Ice Cream

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Pulse the graham crackers (about 4 of the sheets) into a fine crumb with a food processor, or blender. You can also place them in a plastic bag and roll them into a powder with a rolling pin.
Add them to a small bowl and stir in the sugar and melted butter. Set the bowl aside. (Sometimes I just leave them in the plastic bag to mix together if I roll the graham crackers into a powder instead of puting them in a bowl.)
Pour the heavy cream into a large mixing bowl and whip over high speed until medium stiff peaks form.
Combine the sweetened condensed milk, lime juice and lime zest in another large bowl.
Combine the whipped cream and the condensed milk mixture into the same bowl and fold together till thoroughly mixed.
Scoop about 1/3 of the ice cream into a 2 qt container. Then sprinkle about 2 to 3 TBS of the graham cracker crumble over the ice cream.
Repeat with more ice cream, more graham cracker crumble, more ice cream, and the final graham cracker crumble.
Cover the pan tightly and place in the freezer for at least 6 hours, up to overnight.